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Festive Pomegranate Cheesecake Mini Desserts

Individual cheesecake desserts layered with a buttery cookie base, creamy filling, and vibrant pomegranate topping.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 2 hours 35 minutes
Servings: 8 mini desserts
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1.5 cups crushed digestive biscuits
  • 6 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream cold
Pomegranate Topping
  • 1 cup pomegranate arils
  • 0.5 cup pomegranate juice
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch mixed with water

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Saucepan
  • Serving cups or molds

Method
 

  1. Combine crushed biscuits, melted butter, and sugar. Press into serving cups and chill.
  2. Beat cream cheese until smooth. Mix in powdered sugar and vanilla.
  3. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
  4. Spoon cheesecake filling over bases and chill.
  5. Cook pomegranate juice, sugar, and cornstarch until thickened. Cool.
  6. Top cheesecakes with pomegranate sauce and arils. Chill before serving.

Notes

Chill thoroughly for best structure and flavor.